Kara Hendrie decided to start a small catering business to complement her full-time job as a chef for a cafe in downtown Portland, in 2019. The side-gig started small but quickly grew into something that demanded more and more of her attention.
“I was like, ‘I’ll just start doing charcuterie boards for people,'” Hendrie said. “And then someone was like, ‘Can you come do dinner for me and my wife at my house?’ And then someone was like, ‘Can you do something for 10 people?’ And then it was 20 people, then 100 people.”